Avaliação higiênico-sanitária das Unidades de Alimentação e Nutrição de hospitais estaduais de Goiânia e região metropolitana, Goiás

• Ano de defesa: 2011
• Autor(a) principal: SANTOS, Pabline Chediak Spini
• Orientador(a): ASSIS, Elaine Meire de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Mestrado em Nutricao e Saude
• Departamento: Ciencias da Saude
• País: BR
• Palavras-chave em Português: Serviços de Alimentação; Gestão de qualidade; Boas Práticas de Fabricação; Microbiologia de Alimentos; Serviços de alimentação; Gestão de qualidade; Boas práticas de fabricação; Microbiologia de alimentos
• Palavras-chave em Inglês: Food Services; Quality Management; Good Manufacturing Practices; Food Microbiology
• Área do conhecimento CNPq: CNPQ::CIENCIAS DA SAUDE::NUTRICAO
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tde/1470

The guarantee of adequate nutrition is a right that must be provided to all Brazilians, and in a hospital environment this is no different. Thinking about this, the This work aimed to assess the hygienic and sanitary conditions of the food services from four state hospitals in Goiânia and its metropolitan area, Goiás. Thus, there was a diagnosis of physical and functional conditions of these establishments and microbiological quality of food produced by themselves. Data were collected between the months of September of 2009 and March of 2010. The physico-functional conditions were identified using a check-list, pre-tested, prepared according to the Brazilian legislation. To proceed the microbiological analysis were collected samples from six or seven preparations, according to the day‟s menu in three random visits on different days, totaling 74 samples, of the standard oral meal offered in lunch at each hospital. As for the physical-functional, three of the establishments were classified as "Approved", reaching the attendance of more than 76% compliance of the evaluated items, and one was classified as "Not Approved". Regarding microbiological analysis, in each one of the hospitals studied was found at least one contaminated sample. From a total of 74 preparations examined, 13.5% were contaminated by at least one microorganism over the limit set by law. In two samples was the presence of more than one sort of bacteria. Although only one of the food services from the hospitals surveyed has been classified as " Not Approved" in all of them were detected nonconformities in many aspects as in the building, premises, conservation of the areas of foreign and domestic establishments in addition to the inefficient control of food quality during their processing. All these non-conformities found in both the physical and functional aspects contribute to the finding of contamination by pathogenic microorganisms in food in every hospitals surveyed what constitutes a potential risk to the clientele of these hospitals in the public health system.